Seeded Bread Recipes

Steps:

• Preheat oven to 350 degrees. Lightly coat a 9-by-5-inch loaf pan with oil. Line with parchment, leaving a 1-inch overhang on long sides. Oil parchment.
• In a large bowl, whisk together flours, 1/2 cup each sunflower and black sesame seeds, 2 tablespoons each caraway and flax seeds, baking powder, baking soda, and salt.
• In another large bowl, stir together milk, buttermilk, honey, and oil until honey is dissolved. Add flour mixture; beat until combined, about 1 minute. Transfer to prepared pan; sprinkle with remaining seeds, pressing gently to adhere.
• Bake, rotating pan halfway though, until a tester inserted in center of the loaf comes out clean, about 1 hour, 5 minutes. Let cool in pan on a wire rack 20 minutes, then turn out bread and let cool completely. (Bread can be tightly wrapped and stored at room temperature up to 3 days or frozen up to 1 month.)

Steps:

• Mix warm water and sugar together in a bowl until sugar is dissolved; stir in yeast. Set aside until a creamy foam starts to form, about 5 minutes.
• Combine bread flour, whole wheat flour, coconut oil, and salt in a food processor; pulse 4 times. Add chia seeds, wheat germ, flax seeds, millet, 1 tablespoon hemp seeds, 1 tablespoon sunflower seeds, and 1 tablespoon oats; pulse until incorporated.
• Pour yeast mixture over flour mixture in the food processor; process until a dough ball forms, about 1 minute.
• Turn dough into a well-oiled large bowl and cover with a damp towel; allow to rise in a warm area until doubled in size, about 1 hour.
• Punch dough down and knead a few times. Form dough into an oblong shape and place in a greased bread pan. Lightly press the remaining hemp seeds, sunflower seeds, and oats onto the loaf. Cover with a damp towel and let rise in a warm area for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until cooked through and crust is lightly browned, about 30 minutes. Cool bread in the pan for 5 minutes before transferring to a wire rack to cool completely.

Steps:

• In a large bowl, combine the whole wheat flour, all-purpose flour, yeast, and salt. In another bowl, mix the seeds with the oats.
• In a saucepan, combine the water and molasses and warm the mixture over low heat until a thermometer reads 120 to 130 degrees F (50 to 55 degrees C) .
• Add the liquid to the flour mixture with the egg white. Mix together until a soft dough forms.
• Turn the dough onto a lightly floured surface. Knead for 10 minutes; then shape into a ball. Lightly oil a large stainless steel bowl. Add the dough and turn to cover the dough with the oil. Cover the bowl with a tea towel and let rise in a warm place for 2 hours until doubled in size.
• When the dough has risen, punch the dough down with your fists and add all but 2 Tablespoons of the seed mixture working it into the dough. Reserve the 2 Tablespoons of seed mixture for the topping. Shape the dough into a loaf by rolling it into a 12 x 8 inch rectangle and then roll up by its shortest end. Pinch the ends together and tuck underneath. Place in a non-stick 9x5 inch loaf pan with the seam underneath. Cover the loaf pan with a tea towel and let rise for 1 hour until doubled in bulk.
• Preheat the oven to 350 degrees F (175 degrees C). Brush the top of the loaf with milk and sprinkle on the reserved seed mixture. Bake the bread for 30 minutes or until the loaf sounds hollow when tapped on the bottom. Remove the bread from the pan and let cool completely.

Steps:

• Combine both flours in a large bowl with the yeast and 1 tsp fine salt. Mix the treacle with 250ml warm water until well combined. Stir into the flour to make a slightly sticky dough. If you need to add more water, splash it in 1 tbsp at a time.
• Knead the dough on a lightly floured surface for 10 mins (or in a tabletop mixer for 5-7 mins). Your dough should be smooth and elastic when it's ready. Place the dough in a lightly oiled bowl, flip the dough over to coat it in oil, then cover with a sheet of oiled cling film. Leave in a warm place until doubled in size - this will take about 1 hr (see note, below). Lightly oil a 900g loaf tin.
• Once doubled in size, knead the dough again for 3-5 mins to knock out the air bubbles - add most of the seeds and work these into the dough as you knead. Shape the dough into an oval roughly the same length as your tin. Place in the tin and leave to prove, covered with oiled cling film, for 30-45 mins until it has nearly doubled in size again. Heat oven to 200C/180C fan/gas 6.
• Gently press a finger into the loaf to check if it has had enough proving time (see tip). When it's ready, glaze the top of the loaf with the egg yolk and sprinkle over the remaining seeds. Bake in the oven for 40-45 mins until golden brown - if you tip the loaf out of the tin and tap the bottom, it should sound hollow. Leave to cool on a wire rack for at least 30 mins before slicing.

Steps:

• Toast the sesame seeds in a dry skillet on medium-low heat for 2-3 minutes or until golden brown.
• Combine all three kinds of seeds in a small bowl and add the 100g of water, allowing the seeds to soak up the water (especially the chia seeds) during the dough's autolyse stage.
• Mix the flour and water and cover the dough to autolyse for about 1 hour.
• Knead and pinch the salt and leaven into the dough. Mark the time, and cover and let the dough rest for about 30 minutes.
• Begin a series of 4-6 stretch and folds 20-30 minutes apart, covering between each stretch and fold, and adding in the watery seed mixture at the second stretch and fold.
• Let ferment until the dough is puffy and bubbly. From the marked time the leaven was added, this bulk ferment can be as little as 3-4 hours if your room temperature is over 80F or as long as 10-11 hours if your room temperature is under 70F. My dough fermented 5.5 hours at 77F.
• Scrape your fermented dough out onto a floured countertop. Press out the gases while you creating a rectangular shape with the dough, then fold the dough in thirds on the long side, and then in half to make a tall square shape.
• Cover with plastic and let the dough rest for 15 minutes.
• Prep your counter with extra chia, sesame, and poppy seeds in a circle if you're making a boule and an oval if you're making a batard. Also, prep your banneton with flour as well.
• If you're using a tea towel to line a bowl or basket, you have the option of laying it flat on your counter, flouring it and then coating it in seeds.
• Shape your dough into a boule or batard by knitting the sides together, and then rolling and pressing the top into the middle several times until the dough is completely flipped over. OR Flip your dough over, and tuck in the sides while rotating it in a circle.
• Let the dough rest a few minutes to close the seams on the underside, then dampen the top of the loaf with a wet hand or by spraying it. Use your dough scraper to lift your boule/batard off the counter and flip it onto the layer of prepped seeds, rolling it a bit to capture as many as possible.
• Transfer the dough to your floured basket. Cover and proof until it has expanded and does not rebound as readily when poked. This could be as little as 45 minutes at room temperatures and as long as 10 hours in the refrigerator. My dough proofed for 2.75 hours in the refrigerator.
• 30 minutes before your proofing stage is over, preheat your oven to 500F (or the recommended temp for your baking vessel) with the baking vessel inside.
• Bake at 500F for 30 minutes, lid on
• Bake at 450F for 10 minutes, lid off
• Or until the internal temperature of the bread is about 205F.